white mushroom pizza on puff pastry
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Leek and Mushroom Tart

Made with buttery layers of puff pastry, this Mushroom Tart is incredibly easy to make and absolutely delicious - perfect to impress all the people!
Course Appetizer
Cuisine American, French
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 servings
Calories 561kcal
Author Danielle Wolter

Ingredients

  • 2 sheets puff pastry

Sauteed Mushrooms:

  • 1 1/2 lbs. mushrooms (see notes)
  • 2 leeks white parts only, roughly chopped
  • 2 garlic cloves minced
  • 2 tbsp. butter
  • 1/4 cup sherry
  • 1/2 tsp. fish sauce
  • 2 tsp. salt
  • 1/8 tsp. black pepper

Whipped Mascarpone Sauce:

  • 4 oz. mascarpone cheese room temperature
  • 1/2 cup heavy cream
  • 5 cloves roasted garlic smashed
  • 2 tbsp. grated Parmesan cheese
  • 2 tbsp. blue cheese crumbles
  • 2 tbsp. honey
  • 1 tsp. salt

Instructions

  • Thaw the puff pastry at room temperature according to the package instructions. Preheat the oven to 400 degrees.
  • Cut the white parts off the bottom of the leeks. Slice into pieces and place in a strainer. Make sure to rinse them well in cool water. Leeks tend to be very dirty.
  • Heat the butter in a large skillet over medium heat. Add the leeks and cook for about 3-5 minutes, until leeks have softened and are starting to brown. Add the mushrooms. You may have to do this in batches if they don't all fit in the pan. Add what will fit, then wait for them to cook down and add the rest.
  • Stir mushrooms to mix in the leeks. Cook for 5-10 minutes, until mushrooms have released their liquid and the liquid has evaporated. Add the sherry and stir until it has evaporated.
  • Add the fish sauce, salt and pepper and stir to combine. Remove from heat and set aside.
  • Lay the puff pastry sheets on two parchment paper lined baking sheets. Place half the mascarpone sauce mixture on each and spread, leaving 1" on the sides.
  • Cover the cheese mixture with the sauteed mushrooms, leaving 1" on the side. Fold up the edges and pinch the corners together (see photo below).
  • Bake for 20-25 minutes, until puff pastry is golden brown.Let cool for 5-10 minutes, then slice into pieces.

Whipped Mascarpone Sauce:

  • Combine all the ingredients in a bowl. Use a hand mixer to beat the mixture until well combined, about 2-3 minutes. If mixture gets too thick, warm in the microwave for 15-20 seconds.

Notes

Cook's Tips:
  1. If you can't fit all the mushrooms in the skillet, add what you can fit then wait for them cook down. You will then be able to add the remaining mushrooms.
  2. Any kind of mushrooms can be used. I use a combination of white mushrooms, oyster mushrooms and fresh shiitake mushrooms. You can also use portabella, cremini or any other type.  I don't however, recommend using enoki mushrooms as they may be stringy for the tart.
  3. White wine can be substituted for the sherry, however, I highly recommend using sherry for the best flavor.
  4. If the mascarpone cheese is difficult to whip, heat it in the microwave in 15 second increments to warm. It is best to let the cheese come to room temperature before trying to whip it.
  5. To make roasted garlic: Place garlic cloves in a ovenproof dish and drizzle with 1 tbsp. olive oil and 1 tsp. salt. Roast in a 400 degree oven for about 30-45 minutes, until tender when pierced with a knife. Squeeze the cloves out of the skins to use.

Nutrition

Serving: 1piece | Calories: 561kcal | Carbohydrates: 38g | Protein: 11g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 48mg | Sodium: 1050mg | Potassium: 385mg | Fiber: 2g | Sugar: 6g | Vitamin A: 940IU | Vitamin C: 5.3mg | Calcium: 117mg | Iron: 2.5mg